Reviewer:

I was browsing for a dinner recipe and this was perfect! It tastes light and fresh, thanks to the lime and cilantro! I used a little more cheese, salsa and cilantro, just because I knew my family would like *tons* of the sauce, but the recipe is perfect as is! This was GREAT!

Reviewer:

I'm changing my review to five stars, I made again last night and it was so amazingly simple, easy, and delicious it deserves it! I don't make the chicken, just the potatoes, we just weren't thrilled with the chicken part the first time, but these potatoes will be on the menu at least a few times a month. Thanks!

Reviewer:

Couldn't believe when I saw this recipe because I've made something very similar for years, but never with the potatoes. What a great addition! I never thought to add cilantro to my recipe...it was great!

Reviewer:

Didn't care for the chicken, but like other reviewers I liked the potatoes. Will possibly cook them like that again. The chicken tho, hmmm...I think it didn't soak in enough of the flavor. Maybe season it a bit more, then marinate it in the lime sauce for more flavor and brown it for better texture? It had enough potential to try some new things with it, so I may. For now, as is, 3 stars.

Reviewer:

My family loved this. There was nothing left. I added salt & pepper to the potatoes. I marinated my chicken in 1/4 cup lime juice, cilantro and 1 1/2 cup salsa (I used fresh from the refrigerated section of the grocery) before baking. I also sliced a lime very thin with a mandolin and added it to the marinade. When I added the chicken to the potatoes, I put all the marinade in too. I covered and baked this for 25 minutes at 425 and then reduced the heat to 350 for another 30 minutes. I uncovered the pan and added the cheese and baked for a few more minutes. The salsa and lime flavors are a great combination. I will serve this to company.

Reviewer:

This dish is absolutely wonderful and fresh. I made a few changes in ingredients. I had sauteed chicken earlier in the day so I had that on hand. I baked the potatoes at 425 for the time mentioned, pushed them aside and dropped the temp to 325 (since my chicken had been cooked earlier) and returned it to the oven until heated through. I also used dried chives in place of the cilantro I didn't have on hand and also used Italian blend of cheeses in place of the Mexican blend. My husband and I LOVED it and I plan to keep this and make it for family and friends. Thanks Kellly!!